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Qi and blood benefiting brilliant red kumquat rice vinegar and preparation method thereof

A technology for invigorating qi and blood and kumquat, which is applied in the preparation of vinegar, blood diseases, pharmaceutical formulations, etc., can solve the problems of low yield of rice wine juice, large acid production range, and no industrial production, and achieve the time of saccharification and wineization. The effect of shortening, improving production efficiency and reducing bacterial contamination

Inactive Publication Date: 2015-10-21
ANHUI BAIYI FOOD
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The content of amylose, fat and protein in purple rice is high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which is not meaningful for industrial production

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] A qi-tonifying blood crystal red kumquat rice vinegar is characterized in that it is made from the following raw materials in parts by weight:

[0023] Kumquat 500~550, purple rice 50~55, glutinous rice 150~155, grape 30~35, buckwheat husk 30~35, bean dregs 50~55, red bean 30~35, hawthorn 25~30, celery 30~35 and water.

[0024] A preparation method of qi-tonifying blood crystal red kumquat rice vinegar, comprising the following steps:

[0025] 1) Fresh kumquats will be screened, cleaned, peeled, and pulp collected for later use. The peel is broken, and deionized water is used as the extraction liquid to extract the essential oil of the peel. The extraction temperature is 100~130°C, the extraction pressure is 8~12MPa, and the extraction time is After 30-40 minutes, the extract is rapidly cooled, filtered, and precipitated, and the supernatant essential oil is taken and stored for later use;

[0026] 2) Wash the purple rice and glutinous rice separately, soak them in wat...

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Abstract

The invention discloses qi and blood benefiting brilliant red kumquat rice vinegar and a preparation method thereof. The qi and blood benefiting brilliant red kumquat rice vinegar is characterized in that the vinegar is prepared through the following raw materials, by weight, 500-550 parts of kumquat, 50-55 parts of black rice, 150-155 parts of sticky rice, 30-35 parts of grapes, 30-35 parts of buckwheat hull, 50-55 parts of bean dregs, 30-35 parts of jumble beads, 25-35 parts of hawthorn, 30-35 parts of celery and appropriate amount of water. The effective constituents of the qi and blood benefiting brilliant red kumquat rice vinegar has the functions of strengthening the spleen and stomach, clearing away heat and toxic materials, benefiting qi and nourishing blood and the like.

Description

technical field [0001] The invention mainly relates to a qi-tonifying blood crystal red kumquat rice vinegar and a preparation method thereof. Background technique [0002] The amylose, fat and protein content in purple rice are high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which does not have the significance of industrial production. Glutinous rice is almost all composed of amylopectin that is easy to gelatinize. The rice wine fermented with whole glutinous rice is very sweet, and the net juice yield is relatively large, which is nearly 1 / 3 higher than that of whole purple rice. Moreover, the total sugar content is very high and the reducing sugar content is low, indicating that the utilization rate of glucose in the fermentation process is high, the aroma and flavor substances produced are many, and the sensory evaluation is the best. The purple glutin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/899A61P1/14A61P29/00A61P7/06
CPCC12J1/04A61K36/23A61K36/48A61K36/70A61K36/734A61K36/75A61K36/87A61K36/899A61K2300/00
Inventor 黄国友
Owner ANHUI BAIYI FOOD
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